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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 (15-ounce) cans black beans, rinsed, drained, and divided |
2/3 cup water |
1 tablespoon dark brown sugar |
cooking spray |
1/2 pound ground turkey |
1 cup chopped sweet onion |
1/2 cup chopped green bell pepper |
1/2 cup chopped red bell pepper |
3 sweet hickory-smoked bacon slices, chopped |
1 1/2 tablespoons chili powder |
1 tablespoon ground cumin |
1 teaspoon dried oregano |
1/8 teaspoon crushed red pepper |
1 1/2 cups mild salsa |
3 tablespoons tomato paste |
1 (14-ounce) can fat-free, less-sodium beef broth |
1/2 cup reduced-fat sour cream |
1/4 cup chopped fresh cilantro |
1 teaspoon fresh lime juice |
Directions:
1. Combine 1 1/2 cups beans, 2/3 cup water, and sugar in a food processor; process until smooth. Combine bean puree and remaining beans in a bowl.
2. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes or until browned, stirring to crumble. Remove turkey from pan.
3. Add onion, bell peppers, and bacon to pan; cook 5 minutes or until bacon and onion are lightly browned. Return turkey to pan. Add chili powder, cumin, oregano, and crushed red pepper to pan; stir well to coat. Stir in bean mixture, salsa, tomato paste, and broth; bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally.
4. Combine sour cream, cilantro, and juice in a small bowl. Serve chili with sour cream mixture.
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